Effects of Several Different Method of Cell Wall Breaking on Yeast Contens Extract
XU Na;QIN Dan;CAI Shuilin;LIU Zhiyu;College Food Science and Technology;Hu’nan Agricultural University;Fisheries Research Institute of Fujian;

..............page:1-6

huan ying ding yue nong chan pin jia gong

..............page:2

Preparation and Characterization of Strawberry Preservation of Modified Atmosphere Packaging Films
WANG Xing;WANG Yihao;FU Yabo;XU Wencai;College of Printing and Packaging;Beijing Institute of Graphic Communication;Institute of Packaging and Printing Engineering;Tianjin University of Science and Technology;

..............page:7-9+14

The Screening and Degradation Characteristics Analysis of an Azo Dye Degrading Bacteria
LI Wei;CUI Daizong;LIN Luyao;DI Xin;LI Shaolong;ZHAO Min;School of Life Sciences;Northeast Forestry University;

..............page:10-14

Effect of Ultrasound on Antioxidant Activity of Red Wine
SHEN Yuan;ZHANG Qing’an;School of Food Engineering and Nutrition Sciences;Shaanxi Normal University;

..............page:15-16+19

Processing Technology of Purple Sweet Potato Jam
CHEN Yan;LI Meifeng;Chengdu University of Traditional Chinese Medicine;

..............page:17-19

Effects of Chitosan on Clarification of Pitaya Juice
CAO Zhanhui;YANG Zhijuan;HUANG He;CHEN Meina;College of Food Science and Technology;Guangdong Ocean University;Department of Experiment Teaching;Guangdong Ocean University;

..............page:20-22+24

Quality of Yellow Croakers Surimi Products
LIU Li;Technical Center;Liaoning Province Dalian Fisheries Group Company;

..............page:23-24

The Screening of S. cerevisiae Used for the Fermentation of Buckwheat Wine
LI Yangyang;XU Huaide;College of Food Science and Engineering;Northwest A&F University;Dingbian Bureau of Quality and Technical Supervision;

..............page:25-28+32

Microwave-assisted Extraction Technology of Flavonoid from Mango Peel
BAI Xuelian;SHEN Shuya;CHEN Huaiyu;WU Liangliang;LV Duoduo;College of Life and Environmental Sciences;Hangzhou Normal University;

..............page:29-32

Clarification Process of Red Jujube Juice using Ultrafiltration Technology
JI Chen;XU Huaide;College of Food Science and Engineering;Northwest A&F University;Yuyang District Branch Bureau;Yulin Bureau of Quality and Technical Supervision;

..............page:33-36

Fermentation Technology of Tomato Lactic Acid Beverage and the Changes of Active Substances and Antioxidant Ability after Fermentation
ZHAO Meijia;Academy of Science;Liaoning University;

..............page:37-40

Black Tea Processing Technology
KANG Mengli;LING Jian’gang;LIN Xudong;YU Jingfen;CHEN Shuying;GE Nengpei;Products Processing Research Institute;Ningbo City Academy of Agricultural;Ningbo Agricultural Products Processing Research Center;Xiangshan County Xizhou Dragon Fog Mountain Tea Plantation Xiangshan;

..............page:41-42+45

Determination of the Soluble Sugars in Mushroom Stem
ZHU Yiwei;ZHOU Lingguo;YE Chenzhi;LONG Yong;JIANG Wenping;Chongqing Food Technology Institute;

..............page:43-45

The Study on Screening Method by LC-Q-TOF for Veterinary Drug Residues Analysis
WANG Pei;TANG Zhixu;GUO Tongtong;GAO Xin;College of Food Science and Engineering;Ocean University of China;Shandong Entry-exit Inspection and Quarantine Bureau;

..............page:46-50+57

Composition Determined and Feasibility Study on Resource Utilization Way of Sewage Sludge:Taking Shehezi City for Example
XIANG Xiaoli;DANG Fumin;LUO Lili;XIA Duotian;Analysis and Testing Center;Xinjiang Academy of Agriculture and Reclamation Science;Supervision and Testing Center Food Quality;Ministry of Agriculture;College of Water Conservancy and Architectural Engineering;Shihezi University;

..............page:51-53+57

Function and Structure Classification of Different Pesticides in Tea
GUO Xukui;HONG Yanpei;CHEN Qizhong;HUANG Zhiliang;XIE Jixiong;Xiamen Key Labortory of Tea Deep Processing Researth and Development;Xiamen Enterprise Technology Center;

..............page:54-57

Research Progress in Nutrients and Safety of Bacon during Storage
ZHANG Zhixiao;QIN Dan;College of Food Science and Technology;Hu’nan Agricultural University;

..............page:58-60+63

Discussion of the New Saftey Situation for China Food and the Revison of“Food Safety Law”
ZHANG Quanjun;XUAN Zhaoqiang;ZHANG Lan;Weifang Business Vocational College;

..............page:61-63

Review of Use of Heparin in Neurointervention
LIU Hui;College of Chemical Engineering;Qingdao University of Science and Technology;

..............page:64-65+69

Countermeasures of the Early Growth of Network Marketing about Marine Food in Rongcheng
BI Zhiming;Rongcheng Food Industry Promotion Bureau;

..............page:66-69

Detection Methods and Research Progress of Organophosphorus Pesticide Residues
SUN Bo;SUN Hao;WU Shouxiang;College of Biological and Engineering;Tianjin Modern Vocational Technology College;

..............page:70-72

Construction and Development of Teaching Practice Base Inside Campus of Viticulture and Enology Specialty
SHI Pengbao;KANG Weimin;CHAI Juhua;ZHANG Jiancai;TIAN Yonghui;Food Science & Technology College;Hebei Normal University of Science & Technology;

..............page:73-74+77

The Establishment of Network Video Courses’ Evaluation System
LIU Jing;MU Jingze;LI Guiqin;MA Haixia;YANG Yuejun;College of Bioscience and Bioengineering;Hebei University of Economics and Business;School of Foreign Languages;Beihang University;The Dean’s Office;Hebei University of Economics and Business;

..............page:75-77

The Construction and Applied Research of Comprehensive Global Assessment Mode in Experimental Teaching:Taking“Baking Food Technlolgy”as an Example
WEI Chunhong;LIU Yuanyang;ZHOU Rui;LI Dan;JIA Jian;WANG Helin;College of Foodstuff;Heilongjiang Bayi Agricultural University;

..............page:78-79

Course Design of Plagiarism Phenomenon in Fermentation Engineering and Equipment
ZHANG Chao;CHEN Wenbing;WU Daoji;HOU Shuguo;ZHENG Xiaoji;School of Municipal and Environmental Engineering;Shandong Jianzhu University;School of Food Science;Shihezi University;

..............page:80-82

Higher Vocational Dairy Processing Technology the Curriculum Teaching Baseline
ZHAN Xianpu;Luohe Food Vocational College;

..............page:83-85+88

The Investigation of Collaborative Innovation Mechanism under the University-enterprise Joint Training Mode Based of Science and Engineering Discipline
XIE Wancui;GAO Qian;YANG Xihong;YANG Zhijuan;ZHOU Nong;CAO Zhanhui;College of Food Science and Technology;Guangdong Ocean University;

..............page:86-88

nong chan pin jia gong gao yue

..............page:88